Wasabi Pea Crusted Tuna

I had a sample of this at Central Market last weekend and it was so incredibly yummy! Then this morning, poking around my recipes for something to make for dinner, I noticed that I had marked a recipe in Andrea Immer's Everyday Dining with Wine for wasabi pea crusted salmon. How funny. To me, anyway.

The citrus-ness (??) of the salad was perfect with the asian-ness(????) of the fish and very refreshing. Another perfect wine-pairing by Andrea Immer. Life is good.

• Wasabi Pea Crusted Tuna with Pickled Ginger Aioli (Central Market)
• Frisee Salad with Oranges & Pistachios (Fine Cooking #62, p. 86c)
  
• Gruet Rose' Brut (methode champenoise)
  

Wasabi Pea Crusted Tuna
Central Market Spicy Asian Marinade
Tuna
1 cup wasabi peas
1/2 cup panko
1 cup mayonnaise
2 T. pickled ginger, drained
1 t. garlic
handful of cilantro

Preheat oven to 375 degrees. Marinate tuna for 30 minutes. Pulse wasabi peas in food processor/blender. Stir in panko. In clean food processor, blend mayo, pickled ginger, garlic and cilantro for aioli.

Remove tuna from excess marinade and coat with wasabi pea/panko. Place breaded tuna in a preheated skillet with grapeseed oil and sear 2 minutes on each side. Transfer to preheated oven for another 3-4 minutes, or until desired doneness.